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Ingredients
- 2 Bunches Rapini roughly chopped
- 2 Packages Frozen chopped Spinach (or 2 bunches fresh - chopped)
- 1 Bunch Broccoli roughly chopped
- 2 Tablespoon Oil or ghee (most prefer ghee)
- 1 onion chopped
- 6-7 Garlic Cloves chopped
- 2 Inches Fresh Ginger chopped
- 1 Tomato chopped
- 1 Teaspoon each Ground Cumin and Coriander
- 1 Teaspoon Chilli flakes (or to taste)
- 2 Tablespoon Cornmeal
- Salt to taste
Ingredients
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Instructions
- Lightly grease the crockpot with either oil or ghee and add the chopped rapini, broccoli and spinach).
- Cover and cook on high for 2 hours or on low for 3 hours. I leave mine on in the garage overnight on low for a maximum of 4 hours.
- If you are not using a crockpot, then place a heavy pan on medium heat, add 1/2 cup or water and cook the greens until they are wilted and cooked.
- Once the greens are are all cooked turn of the crockpot or heat (if using a pan on stovetop) and set aside.
- In a heavy frying pan on medium heat, add the oil or ghee until warm.
- Add the chopped onions, ginger and garlic and cook until onions are soft and garlic is lightly browned.
- Add all the spices and cook until fragrant.
- Add the chopped tomato and cook until the tomato is soft.
- Add the onion mixture to the greens and puree with a hand puree blender until everything is pureed. Stir and mix well.
- Reheat the Saag. If using the crockpot, place it on the high setting until it simmers. If using a stovetop pan, place the pan on low-medium heat until the mixture simmers.
- Add the cornmeal and let simmer for 5 minutes. The purpose of the cornmeal is to thicken the Saag slightly.
- Serve with naan, chapati or on rice.
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